Mix together pretzels, pecans, brown sugar and melted butter. Spread in jelly roll pan (pan with sides)
and bake at 400 degrees for 7 min. Allow to cool and then break into small pieces. Beat together soft cream cheese, sugar and vanilla.Fold in whipped topping. Before serving, stir in diced fruit and pretzel, pecans mixture into the cream cheese mixture. This salad was served at Grandma Beths birthday party.

In a large bowl mix together the chicken, cream cheese, sour cream, salsa, cheddar and spinach. Season to taste with salt and pepper.Working with one tortilla at a time add 2 heaping tablespoons of the chicken mixture off center and spread out like a log. Roll up and set seam side down on a platter. Repeat until all the tortillas are filled and rolled.Add enough oil to a large skillet to generously cover the bottom. Heat on medium to medium-low heat, cook tortillas in batches, 5-7 minutes turning to brown each side. Remove to paper towels to drain.Serve with your choice of dunking sauce.